Beetroot Soup

June 28, 2016
Beetroot Soup

We’ve said it before, and we’ll say it again. There is nothing better than a warming soup for lunch or dinner in winter. Plus, with only eight ingredients (not including olive oil and water), this Beetroot soup is a breeze to make as well as a perfect winter warming food. Wouldn’t you know it!? This soup would be great served cold to chill off on a hot summer day.

Beetroot Soup Ingredients

We both love the earthy taste of beetroots, and the potatoes and beans go so well in this dish too. Though, I think the greens are the star of this dish. They really make this beetroot soup colourful and delicious. They go in right at the end, just as you turn the heat off, so you stir them in and let them gently go soft without overcooking them.

We have put cannellini beans in this recipe, but butter beans also go well as a substitute. We have had the soup with both and they are both equally as delicious!

This soup would go perfectly with your favourite vegan Garlic Bread!

Beetroot Soup Process

If you’ve got beetroots that have the leaves on top – don’t throw them away! These are edible, and we use them in the recipe. If you have bought beetroots that don’t have leaves on them, then you can use silverbeet or chard, which are related to beetroot, but don’t grow the bulb. The beetroots that we bought had tiny leaves on them, which I carefully chopped off and planted in the garden and yaheee they are GROWING! The feeling from growing your own produce can never be matched 😉

Beetroot Soup Complete

If you love soups, check out our Vegan Beef Bean and Noodle soup! We both enjoy this one immensely.

If you love beetroot, or maybe you just like the look of this soup – let us know on social media! We’d love to hear from you!

Beetroot Soup
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
This earthy beetroot soup is a perfect winter lunch or dinner dish. With only eight ingredients this soup is a breeze to make, and tasty as well!
Servings: 2 people
  • 1 Tbsp olive oil
  • 1 Tbsp ginger finely chopped
  • 2 cloves garlic finely chopped
  • 2 medium beetroots
  • 5 small new potatoes quartered
  • 1/2 tsp coriander seeds
  • 1 tsp cumin
  • 1 can of cannelini beans drained (keep the brine for another recipe!)
  • 4 stalks beetroot leaves or silverbeet leaves
  • water
  1. Heat olive oil in medium size saucepan over medium heat. Add garlic, ginger and coriander seeds. Stir for a few minutes until fragrant
  2. Add chopped beetroot, potatoes and cumin powder and stir for a few minutes
  3. Add water to cover (about 4 cups)
  4. Bring to boil and simmer over low heat for about 10 to 12 minutes until you can pierce the potatoes with a fork easily
  5. Add cannelini beans and cook for a further 5 minutes
  6. Add the silverbeet, stir through and then take off the heat
  7. Enjoy!

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